Stinging Nettle Pesto

October 28, 2024

45

easy

12

  • Blanch the Nettles:
    • Using tongs, blanch the nettles in boiling water for 1-2 minutes to neutralize the sting.
  • Remove Excess Water:
    • Transfer the blanched nettles to a salad spinner and shake off any excess water.
    • Ball up the nettles and give them a firm squeeze to wring out even more moisture.
  • Prepare the Pesto:
    • Chop the blanched nettles and add them to a food processor.
    • Include roasted pine nuts (or walnuts if you prefer), grated Parmesan, garlic cloves, lemon juice, and seasoning to taste.
  • Blend:
    • Pour in half of the olive oil and blend until combined.
    • Gradually add the remaining olive oil while blending, continuing until you reach your desired consistency.
  • Serve:
    • Enjoy your nettle pesto as a spread, dip, or sauce!
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Ingredients:

Adjust Servings
6cups stinging nettles raw, chopped
0.5cup parmesan
0.5cup pine nuts
5large garlic cloves
0.5cup olive oil
1tablespoon lemon juice
12servings salt and pepper to taste

Directions

1.
Blanch the Nettles
Using tongs, blanch the nettles in boiling water for 1-2 minutes to neutralize the sting.
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2.
Remove Excess Water
1. Transfer the blanched nettles to a salad spinner and shake off any excess water. | 2. Ball up the nettles and give them a firm squeeze to wring out even more moisture.
Mark as complete
3.
Prepare the Pesto
1. Chop the blanched nettles and add them to a food processor. | 2. Include roasted pine nuts (or walnuts if you prefer), grated Parmesan, garlic cloves, lemon juice, and seasoning to taste.
Mark as complete
4.
Blend
1. Pour in half of the olive oil and blend until combined. | 2. Gradually add the remaining olive oil while blending, continuing until you reach your desired consistency.
Mark as complete
5.
Serve
Enjoy your nettle pesto as a spread, dip, or sauce!
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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